Physical Characteristics: 1) Appearance: Fine, free flowing brown powder 2) Flavor: Characteristic cocoa flavour 3) Color: Light brown to brown Chemical Characteristics: 1) Fat content: 10~12% 2) PH value: 5.0~5.8 ;5.8-6.8;6.8-7.8,7.8-9.53) Moisture: 5% max. 4) Ash: 10% max. Microbiological Characteristics: 1) Total plate count: 5000cfu/g max. 2) Coliforms: 30MPN/100g max. 3) Yeast count: 50cfu/g max. 4) Mould count: 100cfu/g max. 5) Pathogenic bacteria: Negative

Cocoa cake contains rich nutrition, high-calorie fat, and rich protein and carbohydrate. Cocoa cake also contains certain amount of alkaloid, theobromine and theine, which function to dilate blood vessels and promote blood circulation. Consuming cocoa products is very beneficial to human health.Natural cocoa beans are used to go through screening, roasting, grinding, alkalization, sterilization, machine pressing, milling and other processes on imported hydraulic press machine production lines, to produce cocoa cake, which has natural cocoa fragrance.

According to fat content, cocoa cake is divided into high-fat, medium-fat and low-fat cocoa powder. High-fat cocoa powder contains 22-24% fat; medium-fat cocoa powder contains 10-12% fat; and low-fat cocoa powder contains less than 10% fat.Natural cocoa cake has PH value of 5.0-5.8 and strong natural cocoa aroma. In addition to direct application in chocolate and beverage production, cocoa powder can also be used in tobacco, pharmaceutical and other industries.

high quality natural cocoa cake